Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 111

 1 can green turtle 4 cups brown stock 4 cloves, 6 peppercorns bit of bay leaf blade of mace cayenne 1 sliced lemon sprig each of savory, marjoram, thyme and sage 3 tablespoons butter ¼ cup onion 3 tablespoons flour 1 teaspoon salt 2 cups brown stock ¼ cup sherry

Separate the green fat from the rest of the turtle. Cut fat in cubes. Cook turtle and herbs in four cups of stock one half hour. Melt butter; add onion, flour, salt, cayenne and two cups stock; boil five minutes; add turtle mixture; cook five minutes; add fat cubes. Pour into tureen, and garnish with lemon; add sherry. Serve.